I smoked a brisket for the superbowl, and it was probably my best yet. Some of the past briskets were tasty but very tough. This one after 14 and 1/2 hours on the smoker turned out very tender, but I thought it just tasted like a roast, nothing special. My rub was mainly black pepper and brown sugar, there were also 6 or so other spices, but the pepper and sugar was the majority. I used apple cider and whiskey as my mop sauce. There were no complaints or left overs, but it wasn't quite what I was looking for. Any suggestions? Does anybody inject briskets? Where are the brisket pro's?